Buttermilk Baked Chicken Recipe

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Buttermilk Baked Chicken

Kitchen Crew

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pinch tips: Flour, Eggs & Breading Techniques


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Serves:

6

Ingredients

1/2 c
wheat flour
2
eggs, lightly beaten
1/2 c
buttermilk
1 Tbsp
dijon mustard
2 c
corn flake cereal, crushed
1 tsp
paprika
salt and pepper
12
chicken thighs
1 Tbsp
unsalted butter

GARNISH INGREDIENTS

parsley
cherry tomatoes

Directions Step-By-Step

1
Preheat the oven to 425.
2
Generously coat a roasting pan with vegetable cooking spray.
3
Measure the flour onto a plate.
4
Mix the eggs with the buttermilk and mustard and whisk until smooth.
5
Place the crumbs on another plate and season with paprika and salt and pepper.
6
Dip the chicken in the flour; coat well and shake off the excess.
7
Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere.
8
Place in the prepared pan, dot with the butter, and bake for 25-30 minutes, or until crispy, without turning.
9
Serve hot or at room temperature garnished with parsley sprigs.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy